These keto sheet pan pancakes will be the highlight of your morning. They’re so easy to make and come together in 30 minutes flat. Prep them ahead for busy weekdays!
You know what makes me incredibly happy these days? Easy keto breakfast recipes that I can throw together before anyone else is awake. Bonus points if they can also be made ahead of time for low carb meal prep.
Let me be the first to tell you that these sheet pan pancakes meet both of those requirements. So much easier than standing over a hot stove, flipping each individual one!
Don’t get me wrong, I love to make my classic Keto Pancakes if I have the time. But I usually reserve that for weekend brunches with the family. These baked pancakes streamline the process and are just as tasty!
Why you will love this recipe
Got company? Sheet pan pancakes like these are fantastic way to make breakfast for a crowd. Trying to simplify your busy mornings? They also store well in both the fridge and the freezer. So you can make a whole week of healthy breakfast in one go!
I love using sheet pans to cook and bake. For dinners like sheet pan chicken thighs, you can cook the veggies and protein together on one pan so the whole meal is ready at the same time. And clean up is snap too!
Baking keto pancakes this way was new to me and it required some experimentation. I found I had to adjust my standard recipes a bit so they didn’t come out too rubbery. Once I got the right ratio of eggs and liquid to flour, I was delighted with the results.
They have perfect pancakes texture and you can add all your favorite inclusions like chocolate chips or blueberries.
Reader Reviews
“These are the best keto pancakes ever! I have tried numerous others and now I will never make pancakes any other way! Well, maybe adding items such as blueberries or walnuts or bacon chips……. thank you Carolyn!” — Cherie
“I love these pancakes! Light and fluffy and so easy to make! No flipping and waiting on the batches.” — Kim
“This is the best keto pancake recipe I’ve tried. I have tried many, many pancake recipes as it is the main thing I crave on keto. This is seriously the best one! Best fluffy, non-grainy texture and also best flavor of any of them. And bonus you don’t have to make them individually.” — Emily
Ingredients you need
- Eggs: As with any keto pancake recipe, you need plenty of eggs. Use large eggs for this recipe.
- Low carb milk: You have plenty of choices for the liquid. I use non-dairy milk like almond or hemp milk, but you can also use low carb cow’s milk if you can find it.
- Butter: Melted butter adds fat and flavor.
- Keto flour: These sheet pan pancakes are made mostly with almond flour, but I added a bit of coconut flour for consistency. Check the recipe if you want to replace the coconut flour.
- Sweetener: I used Swerve Granular for these pancakes. See the Expert Tips for sweetener options.
- Chocolate chips: I love adding a few chocolate chips to the top but you can also do berries.
- Pantry staples: Vanilla, baking powder, salt.
Step by Step Directions
1. Prepare the pan: Preheat the oven to 400ºF and grease an 11×17 inch baking pan. Line the pan with parchment and grease the parchment paper.
2. Prepare the batter: In a blender, combine the eggs, almond milk, butter, and vanilla extract. Blend briefly to combine. Add the almond flour, sweetener, coconut flour, baking powder, and salt and blend again until smooth. Let the batter sit a few minutes to thicken.
3. Add to the pan: Pour the batter into the prepared baking pan and spread to the edges with an offset spatula. Sprinkle the top with chocolate chips.
4. Bake until golden: Bake 12 to 15 minutes, until the edges are golden and the center is firm to the touch. Remove and let cool a few minutes, then cut into 15 large squares.
Expert Tips
While you can simply whisk the ingredients together in a bowl, using a blender or food processor makes it extra easy. It also helps whip air into the batter for a fluffier consistency. You do need to make sure your blender or processor can handle the volume of batter.
Both greasing and lining your sheet pan with parchment ensures that your pancakes won’t stick. They come up very easily from the pan and can be served almost right away.
Nut Free Option: You can also make this recipe with my coconut flour pancakes, but you need to remember to scale up the recipe by 25%.
Sweetener Options
Almost any granular sweetener will work in these pancakes, but do be advised that using a predominately Allulose-based sweetener will cause them to darken quickly. I can’t really recommend that. But a sweetener like the new Swerve, which contains only a little allulose, should be fine.
You can also use things like pure monk fruit or pure stevia. You would probably want to use only 1/4 to 1/2 teaspoon of these concentrated sweeteners.
What to serve with sheet pan pancakes?
I love my new Keto Maple Syrup and think it’s the best option for pairing with these pancakes. But for a storebought version, I think this syrup with allulose is the best tasting and the most like maple syrup on the market.
But don’t feel limited to butter and syrup. Try my Sugar-Free Nutella or whipped cream and berries. I also love them with a smear of natural peanut butter!
Related Recipes
Keto Sheet Pan Pancakes
Ingredients
- 5 large eggs
- 1 cup almond, coconut, or hemp milk
- 6 tbsp butter, , melted and cooled
- 2 tsp vanilla extract
- 3 cups almond flour
- 6 tbsp Swerve Sweetener
- 2 tbsp coconut flour, (can sub another 1/3 cup almond flour)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/3 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 400F and grease an 11×17 inch baking pan. Line the pan with parchment and grease the parchment paper.
- In a blender, combine the eggs, almond milk, butter, and vanilla extract. Blend briefly to combine.
- Add the almond flour, sweetener, coconut flour, baking powder, and salt and blend again until smooth. Let the batter sit a few minutes to thicken.
- Pour the batter into the prepared baking pan and spread to the edges with an offset spatula. Sprinkle the top with chocolate chips.
- Bake 12 to 15 minutes, until the edges are golden and the center is firm to the touch. Remove and let cool a few minutes, then cut into 15 large squares.
- Serve with butter and your favorite low carb pancake syrup.
Video
Nutrition
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
Hi, not sure what happened but my batter was so dry I couldn’t even do 2 cups of almond flour. I watched the video and checked the ingredients twice; I don’t understand what went wrong! I ended by adding an extra egg, extra cup of milk and left out 1 cup of flour, and it still came out rather dry. I was so looking forward to these 🙁
Are you sure you weren’t using coconut flour? OR… were you using the kind of almond flour that’s been defatted and is super powdery, rather than simply ground almonds? because as you can see from the other comments and reviews, that’s not been an issue for anyone else.
I’ve been craving pancakes and this recipe hit the spot! They are so easy to customize by sprinkling either chocolate chips, blueberries or what have you directly on top of the batter. I split the pan into three flavors and the family loved them. I will definitely be making this recipe again! Thank you, Carolyn!
This is the best keto pancake recipe I’ve tried. I have tried many, many pancake recipes as it is the main thing I crave on keto. This is seriously the best one! Best fluffy, non-grainy texture and also best flavor of any of them. And bonus you don’t have to make them individually.
So glad you like them!
What would be the best way to reheat these pancakes? We just had them for the first time. I put blueberries in ours and they were delicious!! The whole family loves them.
Just in the microwave is fine.
Can you use a baking mat instead of parmchent paper?
Wow, this is really good!
Even my kids liked it, and they’re not easy to win over to keto recipes. I appreciate your talent and am enjoying making your recipes.
It’s a cold Icy morning today and these pancakes just hit the spot , so easy and delicious , thank you
This is so good! I replaced four of the tablespoons of butter with avocado oil and used blueberries instead of chocolate chips. I also used a hand mixer instead of a blender (out of laziness). I just love these! I froze all but my initial serving (between parchment paper) and they thaw easily (about 30 seconds in the microwave) for a quick breakfast. They are really soft and not at all dry or crumbly–no need for syrup. Thanks for a great recipe!
Yum!
This an excellent recipe! Thank you
Would it work to add pumpkin purée and pumpkin spice in with the ingredients to make pumpkin sheet pan pancake?
It will add too much moisture. You will need to reduce the liquids and/or add more flour.
Question, why do you have to grease the pan, and then cover that with parchment, and then grease the parchment? Greasing the pan seems unnecessary. ??
I only have half and half or heavy whipping cream. Will one of these substitute for the almond milk?
I think I responded to you on Facebook! 🙂
It also works like a charm for the “sponge cake”base for a quick and easy tiramisù 🙂 By the way, for your future recipesd, could you create something like “Keto savoiardi”, Italian-style, to delight us even more? Pleeeeaseee… (praying mode 😉 )?
Can you substitute milk for the nut juice?
Sure!
A quick and easy recipe. Perfect with berries!
I made these, and made extras to freeze for a quick reheat on the busy mornings. Super tasty!!
We love these and make them a few times a month. My daughter has requested chocolate. Can you tell me how to adapt them using cocoa powder? Is it possible?
Hi Al… Cocoa powder is finer and thus more absorbent than almond flour, but not as much as coconut flour. So I would probably do something like reduce the almond flour to 2 3/4 cup, and leave out the coconut flour entirely. Then add 1/3 cup cocoa. That’s my stab at the right proportions!
These are actually good. The whole family ate them, including all 4 kids (even the pickiest one)
The mixes at the grocery store are awful so I thought I would never be able to eat pancakes again (diabetic). Now I can and I only have to make one recipe, not one for me and one for the rest of the family.
Hooray!!!
I buy raw milk from a farm and some soured over the holiday before I drank it up. I will drink it sour, but I prefer it fresh, of course. Had a thought this morning to try this sheet pan pancakes recipe and decided to use a cup of sour milk instead of the non-dairy options in the recipe. Added half a cup of erythritol instead of 6 Tablespoons but I’m not really sure it was necessary. It took my 6 year old all of 60 seconds to devour his first serving and I vowed to myself that I will never stand over a griddle and make little 4” pancakes again. A sheet pan is the way to go!
I know it’s early but I’m craving some pumpkin spice pancakes. Any advice on amount of pumpkin and spices for this recipe? Thank you.
This recipe turned out amazing for our family of 6. Thank you!